This recipe was clipped from a magazine and found in a large collection, publish date was 1984. Recipe is typed below along with a scanned copy.

Gingered Pear Ring

2 envelopes unflavored gelatin
Water
3 1/2 cups canned pineapple juice
1/2 cup sugar
2 whole ginger, each 1 inch long, cracked
1/4 cup fresh lemon juice
2 medium sized ripe pears

Soften gelatin in 1/2 cup cold water. Place pineapple juice, sugar and ginger in small saucepan. Bring to boil. Reduce heat and simmer, covered, 5 minutes; strain out ginger. Mix lemon juice and softened gelatin. Refrigerate until mixture begins to thicken. Cut unpeeled pears into 1/2 inch cubes (makes 2 cups). Fold pears into gelatin mixture. Pour into 1 quart ring mold. Chill until firm and ready to serve. Just before serving unmold onto serving plate. (Diced peaches or apples may be substituted for the pears.) Serves 6.